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Old Fashioned Chicken Soup with Root Vegetables

Old Fashioned Chicken Soup with Root Vegetables

1 each natural-raised chicken, skin off and cut into 8 pieces
For mirepoix
1 each onion, peeled and and roughly chopped
2 each carrots, peeled and and roughly chopped
1 stalk celery, roughly chopped
2 cloves garlic, peeled
For garnish
1 cup carrots, peeled and diced small
1/2 cup celery, peeled and diced small
1/2 cup parsnips, peeled and diced
1 cup rutabaga, peeled and diced
1/2 cup turnips, peeled and diced
1 tbsp fresh dill, chopped
to taste sea salt and black pepper

 

  1. Place chicken in a soup pot and cover with cold water.
  2. Bring to a boil then turn down to a simmer.
  3. Skim the scum off the top and add mirepoix.
  4. Let simmer on a low temperature for about 1 hour and 15 minutes.
  5. Remove chicken breast; set aside.
  6. Strain broth, and return it to the soup pot.
  7. Place all the garnish vegetables in chicken broth and cook at a low temperature for 15 minutes.
  8. Dice chicken meat and return to the pot.
  9. Season to taste with sea salt, pepper and fresh dill.

 

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